Cheddar Cheese vs Exmoor Blue Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Exmoor Blue Cheese is soft and made from cow milk.
What Is Cheddar Cheese?
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
What Is Exmoor Blue Cheese?
Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.
What's the Difference Between Cheddar Cheese and Exmoor Blue Cheese?
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Exmoor Blue Cheese (Unpasteurized)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Exmoor Blue Cheese (Soft)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Exmoor Blue Cheese (Treated with Penicillium candidum)
- Aging: Cheddar Cheese (A few months to several years), Exmoor Blue Cheese (3 to 6 weeks)
Side-by-Side Comparison
| Cheddar Cheese | Exmoor Blue Cheese | |
|---|---|---|
| Country of Origin | England | — |
| Specific Origin | Southwest (Somerset, Gloucester) | Devon And Somerset, England |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Raw, Thermized, Pasteurized | Unpasteurized |
| Texture | Varies (rubbery to friable and crystalline) | Soft |
| Rind | Varies (natural, cloth, wax, plastic) | Treated with Penicillium candidum |
| Aging | A few months to several years | 3 to 6 weeks |
| Taste | Mild to sharp, buttery to brothy and savory | — |
Taste Comparison: Does Cheddar Cheese Taste Like Exmoor Blue Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Exmoor Blue Cheese at 3 to 6 weeks.
Can You Substitute Cheddar Cheese for Exmoor Blue Cheese?
In most recipes, Cheddar Cheese and Exmoor Blue Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for soft.
Which Is Better, Cheddar Cheese or Exmoor Blue Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a soft profile, Exmoor Blue Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Cheddar Cheese the same as Exmoor Blue Cheese?
No, they're distinct cheeses. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Exmoor Blue Cheese 3 to 6 weeks.
Is Cheddar Cheese similar to Exmoor Blue Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cheddar Cheese for Exmoor Blue Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cheddar Cheese taste like Exmoor Blue Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized). It's typically aged a few months to several years. It originates in England.
What is Exmoor Blue Cheese made of?
Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.
Which should I choose, Cheddar Cheese or Exmoor Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Exmoor Blue Cheese is soft.